Jag vet inte hur receptet till Wit originalet ser ut.
50/50 är nog mer en rekommendation än en absolut "måste".
Det enda man måste tänka på är att ha tillräckligt med malt för att enzymerna ska kunna konvertera det omältade vetet.
Nu har jag inte bryggt eller druckit så många weissbock, men den jag provat var rätt mörk.
Så här står det i BJCP guidelines (ursäkta engelskan, jag orkar inte översätta just nu)
Beer Judge Certification Program (BJCP)
Guide to Beer Styles
Aroma: A powerful aroma of ripe fruit is very common.
Aroma of alcohol is also common. Some clove-spice aroma
may be present. No hop aroma. No diacetyl.
Appearance: Light amber to dark brown in color. High
alcohol level may impair what would otherwise be a thick,
long-lasting head. Wheat protein content may impair clarity.
Flavor: Concentrated wheat flavor is dominant. Malty
complexity, including smoky or raisin-like essences, may be
present in darker versions. A fruity character is common, and
some clove-spice flavor may occur. Well-aged examples may
show some sherry-like oxidation as a point of complexity.
Hop bitterness is well controlled to allow wheat and malt
flavors to dominate the balance. No hop flavor. No diacetyl.
Mouthfeel: Full-bodied. A creamy sensation is typical, as is
the warming sensation of substantial alcohol content.
Moderate carbonation.
Overall Impression: A strong, malty, fruity, wheat-based ale.
History: A Bavarian specialty first introduced by Schneider in
1907 under the Aventinus name.
Comments: A Bock among Bavarian Weizen beers.
Ingredients: Wheat malt is typically 50% or more of the grist,
the remainder barley malts. Hops provide mild bitterness
only. Weizen ale yeasts are used. Water character can vary.
Vital Statistics: OG: 1.066-1.080+
IBUs: 15-30 FG: 1.015-1.022
SRM: 7-25 ABV: 6.5-8.0%+
Commercial Examples: Schneider Aventinus, Erdinger
Pikantus, Pyramid Weizenbock.
Hoppas det hjälper.
